bun dosa recipe | soft spongy thick dosa | how to make soft bun dosa (2025)

FAQs

How many hours to soak dosa batter? ›

Maximum is 4 hrs for idli or dosa batter. If you don't soak, it becomes difficult to grind, it's a process to change the texture of the dal from hard to soft, so it's feasible to grind. Also after grinding the batter needs to ferment. About 4 hours.

For fermentation, Dosa batter should be left in a warm place, that's important. I was taught that the ideal temperature for fermentation is 90F. So you can keep it in the oven with the viewing light on. The light should produce enough heat to keep it cozy.

If you let the tawa get too hot before adding the batter, it won't get spread in a circular shape. Rather, it will start getting cooked at the spot where you added the first spoon of batter. This will lead to a thick, uneven dosa. So take care to add the batter when the tawa is just heated and not scalding hot.

Over-fermented batter can result in idlis, dosas, or uttapams that are denser, flatter, and less fluffy. The delicate spongy texture that idlis are known for may be lost. Dosa and uttapam can become more rubbery and less crisp.

Using too much oil can result in soggy dosas, while too little can lead to sticking. Lightly grease the tava using a cloth or brush to create a thin, even layer of oil.

It's the amylose in long-grain rice that gives a dosa its crisp texture – too much, and the dosa will be dry and brittle; not enough, and it will end up soft and flaccid.” Batter made with dosa rice after 12 hours.

Dosa/ Dosai is usually made with fermented rice/urad dal batter hence it will have mild sour taste . It will be crispy since its poured on hot gridle and cooked with sprinkles of oil/ desi ghee.

Not fermenting the batter properly: Fermenting the batter is crucial for making soft and fluffy dosas. Make sure that it is fermented well, check on it a couple of times in the 8- to 12-hour period. You should be able to see a rise in its volume, and it should also start smelling slightly sour.

Poha doesn't make dosa crispier. It makes dosa soft and fluffy. The crispiness of dosa depends on the ratio of rice to urad dal and the time the dosa is cooked on the tawa. For crispier dosa, the quantity of urad dal should be less than the normal ratio.

Supposing the dosa batter is over-fermented and too thick, the dosa will be hard and spongy and if the batter is too thin, it will be hard to fold that dosa and unpalatable to taste too. The batter is of no use if you don't get the desired food texture.”

Do we put baking soda in dosa batter? ›

As a happy bonus, the baking soda helped with browning, for a more restaurant-style dosa. In my recipe, I've added baking soda to the batter to help with fermentation, but I've also kept the fenugreek for that characteristic dosa flavor.

Flexi Says: Yes, yeast can be used to ferment dosa batter. However, traditionally, dosa batter is fermented using naturally occurring bacteria and wild yeasts. The fermentation process helps to increase the nutritional value of the dosa by increasing the bioavailability of nutrients.

Pro – It is ideal to add sea salt/ Indian rock salt (or non-iodized salt) before fermentation during winters as these natural unrefined salts helps with the fermentation process. However if you use an equipment (instant pot/oven) to ferment your batter, adding salt early before fermentation is not required.

Always ensure that the griddle or tawa is properly heated before pouring the batter. A medium to high heat is ideal for crispy dosas. Brush the tawa lightly with oil before pouring the batter. This ensures the dosa doesn't stick and gives it a nice golden color.

When the batter is heated, the water from it evaporates and the material shrinks. This is what causes the holes to be formed. More the water in the batter, the more it shrinks after getting cooked and more holes and bigger ones are formed.

Methi seeds also known as fenugreek seeds are used in smaller amounts to help with fermentation. You can substitute the seeds with ground fenugreek. If you live in warmer climate, you can make dosa without methi. Poha is known as flattened rice & helps to make your dosas light, without being dense.